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Thursday, 16 July 2015

My friends, its been a little while,. I have no excuse except maybe this little fellow

World meet Augustus Oberon affectionately known to all as Gus. He is a little monster but the most affectionate and lovely kitten ever. He rules the roost in our household already. I love him.

It seems to be a while since I've got myself into my little kitchen. Then yesterday I used some of my flexi-time and left work early so I could go home and cook. And this is what I made. Very french in it's style and whilst its quite rich it actually is quite light in texture. It reminds me of the days when my friend Kate would make chicken in white wine for me and it was literally my favourite meal ever!

Chicken Legs in White Wine and Mushroom Sauce

4 chicken legs

butter

olive oil

1 onion, finely chopped

100g mushrooms, sliced

200ml white wine

250ml chicken stock

couple of handfuls of frozen peas

75ml double cream

brown rice, to serve

rub a little butter and olive oil onto each of the legs and season. place in a cast iron pan and roast in oven. once they are golden brown, remove from the pan leaving the juices and oils and then put the legs on a baking sheet and put them in an oven at a low heat to keep warm and finish cooking. with the pan with the juices, put on the heat and throw in the onions. cook until soft and translucent then add in the mushrooms. after a couple of minutes add in the wine, allow to cook of a bit and then add the stock. simmer for 10 minutes until its reduced by about half. add in the peas and cream and cook for another 10 minutes or so and then return the chicken legs to the pan for the final couple of minutes. serve with whatever you like! i went for brown rice.